Saturday, December 26, 2015

Calamari with Potatoes and Peas

Calamari with Potatoes and Peas

This dish was a new addition to our Feast of Seven Fishes, on Christmas Eve at Auntie Peggy's House
I tried it and it seemed to go over well!
It wasn't very difficult- just time consuming
I doubled the recipe.  One batch feeds 6-8


12 cup extra-virgin olive oil
1 tsp. dried oregano
8 cloves garlic, minced
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
3 tbsp. red wine
2 (28-oz.) cans whole peeled tomatoes in juice, crushed
1 bay leaf
2 lb. russet potatoes, peeled and cut into 1″ chunks
1 lb. cleaned calamari, bodies cut into 14″-wide rings
1 12 cups frozen peas
Kosher salt and freshly ground black pepper, to taste


Heat oil in an 8-qt. saucepan over medium-high heat. Add oregano, garlic, onion, carrot, and celery; cook until soft, about 10 minutes. Add wine; cook until evaporated, about 3 minutes. Add tomatoes, bay leaf, and 2 cups water; boil. Reduce heat to low; cook until slightly reduced, about 30 minutes. Stir in potatoes; cook until potatoes begin to break down in sauce, about 30 minutes. Stir in calamari and peas; cook until calamari is tender, about 5 minutes. Season with salt and pepper.


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